Tasty Lentil Tomato Soup

This soup can be easily customized to use veggies and spices that you already have on hand. Warm, comforting, and super tasty this soup is a nice pick-me-up on a cold rainy day. Any kind of lentils work here, but we usually use red lentils for this recipe.

INGREDIENTS:

1 tbsp vegan butter

1 onion, diced

1 large carrot, sliced thin

2 celery stalks, diced

2 - 3 cloves garlic, minced/pressed

1 + 1/2 tsp salt

1 tsp paprika

1 tsp chili powder

1/2 tsp cumin

1/2 tsp turmeric

1/4 tsp cayenne pepper

1/4 tsp black pepper (few twists of a pepper mill)

1 can diced tomatoes with juices (28 oz)
*or 4 - 5 to fresh tomatoes, diced (with juices)

1 carton of vegetable broth (900 ml)

4 - 6 cups water, as needed

1 cup dry red lentils, rinsed well

1 heaping cup chopped kale (fresh or frozen)

2 tbsp fresh cilantro, chopped

1/2 - 3/4 cup small pasta - alphabet pasta, pastina/stelline (little stars), orzo, etc.


METHOD:

1 - Heat vegan butter in a large pot. Sauté onions, carrots and celery on low-medium heat until tender, about 5 - 10 minutes. Add garlic and sauté for another 2-3 minutes, stirring often.

2 - Add spices, let sauté a couple more minutes. Add diced tomatoes (with juice) and vegetable broth. Stir, put the lid on and bring to a boil. Reduce heat, add lentils and simmer uncovered for about 20 minutes.

3 - Add small pasta and 4 - 6 cups water, as needed. Simmer 10 minutes. Check to see if pasta and lentils are cooked, they should be by this point.

4 - Add kale and cilantro. Let simmer 5 more minutes. Remove from heat and serve with fresh bread.



Makes: 4 - 5 servings

Prep time: 15 minutes

Cook time: 20 - 30 minutes

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days